Lamb Cutlets with Cauliflower Fried Rice

I’m back! Sorry I’ve been slack team – but don’t worry, good things come to those who wait, so expect some ripper recipes in the coming weeks.

Paleo – serves 4

The fried rice in this recipe is great cold the next day, so if you’re not serving 4 people, still make the amount below and keep it in the fridge for lunch or a quick snack.


  • 20 x lamb cutlets (5 per person)
  • 2 tbsp dried mint
  • Juice of 2 lemons
  • 2 tbsp olive oil
  • Salt & Pepper
  • 1/2 cauliflower
  • 1 carrot, peeled and diced
  • 1/2 zucchini, diced
  • 1/2 red capsicum, diced
  • 1/2 cup peas (can leave out if you want to be 100% paleo)
  • 1 tbsp wheat free tamari
  • 3 large organic eggs
  • 3 rashers of rindless free range bacon
  • 1 tsp olive oil


  • Combine lemon juice, dried mint, olive oil, salt and pepper in a bowl and marinate lamb cutlets. Set aside to reach room temperature (half an hour)
  • Preheat the oven to 180 degrees (grill and oven setting)
  • In a mixmaster blend the cauliflower until fine “rice” like texture
  • Cook peas in boiling water for 2 minutes, drain and set aside
  • Place lamb cutlets on alfoil and cook for 5 minutes (medium rare). Turn cutlets after 2 and a half minutes
  • In a large frypan heat olive oil and add bacon. Cook for 2 – 3 minutes and then add carrot, zucchini and capsicum cooking for a further 2 minutes
  • Add peas, cauliflower and eggs and combine. Once the egg is cooked, remove from the heat
  • Let the cutlets rest for a minute, then plate up with the fried rice


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